Pan-Fried Chicken Rice Burrito


Pan-Fried Chicken Rice Burrito


  • 6-8 pieces large flour tortillas
  • 2 cups cooked and flaked chicken breast
  • 1 cup prepared refried beans
  • 1 cup prepared salsa

Mexican Rice:

  • ¼ cup olive oil
  • 1 piece white onion finely chopped
  • 1 tablespoon garlic minced
  • 1/3 cup tomato sauce
  • 1-2 teaspoons taco seasoning
  • 1 teaspoon cumin powder
  • 4 cups cooked white rice
  • ½ cup green bell pepper chopped
  • Salt and pepper to taste
  • Vegetable oil for pan frying


  1. To prepare Mexican rice, heat oil in a pan, then sauté onions and garlic. Add in tomato sauce, taco seasoning, and cumin powder. Stir to mix. Toss in rice and bell pepper until well blended. Season to taste. Continue cooking for another 3-5 minutes with continuous stirring. Set aside.
  2. To assemble, lay one flour tortilla on a clean surface, then spoon in prepared rice, a small amount of chicken flakes, and a tablespoonful of refried beans and salsa, and then roll. Pan fry rolled burritos in a small amount of oil and brown on all sides.
  3. Serve.

Recipe Notes

Yield: 6- 8 servings

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